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Meatball soup

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Categories: Italian, Soups/stews, Ground beef, Vegetables, Rice/grains



In a large bowl, thoroughly mix all ingredients except stock, rice and parsley, using your hands. Shape into 1/2 inch balls. Bring stock to a boil; drop meatballs in and add rice. (Do not cover.) Lower heat so stock simmers; cook 15 minutes. Add parsley. Serve additional grated cheese separately for sprinkling over soup. Serves 4 to 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93